Rinse cranberries removing any stems or bad berries.

Peel and cut mangoes into 3/4-inch cubes.

In a 3 sauce pan, combine the vinegar, Fructevia, Steviva Blend or a dash to taste of SteviaSweet, jalapeño, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.

Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.

Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.

Reduce the heat to a simmer.

Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally.

All the liquid should be absorbed and the fruit should be soft but not mushy.

Remove from the stove and let cool.

Serve at room temperature.

Leftovers can be refrigerated in an airtight container for about 2 weeks.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Cranberry Mango Chutney


October 13, 2016

This chutney is low carb, low glycemic, diabetic safe, with no added sugar and made with stevia!

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 4 servings


3 cups fresh or frozen cranberries

2 ripe mangoes

1 cup apple cider vinegar

1 tbsp molasses

1/4 cup Fructevia, Steviva Blend (or a dash to taste of SteviaSweet)

1/2 cup onion (diced)

1/4 tsp diced Jalapeño pepper (optional)

2 garlic cloves (minced or crushed)

1/4 tsp salt

1/4 tsp ground black pepper

1/2 tsp dry mustard

1 tsp cinnamon

1 tsp allspice

1 tbsp coriander seeds (crushed)

1/2 cup raisins (or dried currants)


Nutrition Facts

Serving Size1 serving
Sodium153 mg
Potassium403 mg
Protein1 g
Cholesterol0 mg
Sugar4 g
Total Fat1 g
Saturated Fat0 g
Polyunsaturated Fat0 g
Monounsaturated Fat0 g
Trans Fat0 g
Total Carbohydrates37 g
Dietary Fiber6 g

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